Why do my au gratin and scalloped potatoes come out watery?!
I needs some serious answers here, please.
Answers: I have found numerous receipes for scalloped and au gratin potoates. I have followed the instructions step-by-step, with all the correct ingredients and for the correct amount of time, however, when I'm ready to dig in - there is tons of liquid and it makes the potato dishes very water. What am I doing wrong? How can I stop them from ending up water?
I needs some serious answers here, please.
My mother raised me with a scalloped potato recipe where you layer the potato, dust on the flour, layer again and cover the whole thing with milk. It never turned out right for me. I then found another recipe where you make a rue first (the flour/butter combo) adding the milk to make a "gravy". I then added my shredded cheese to that and stirred in my potatoes after partially cooking them first. It always turned out wonderful. I only use russett potatoes for that. If you are using Yukon, they are too watery. And any recipe book generally doesn't have the temperature correct for those - it always takes longer and will be "gray" if the potatoes are raw in my mother's recipe. Mine stay nice and white.
no matter what the recipie says cut back on the amt of liquid you use it will help. also remember to let it sit after it is done cooking because it will thicken as it sets.
What kind of potatoes are you using? Some potatoes just contain more water than others.
It would also help if you posted the recipes you're using so we can see what might need to be adjusted.
might suspect your oven temp is off, even a few degrees could prevent it from cooking properly
Always cook them uncovered, and longer than called for. Let the dish rest and cool slightly before serving, as the sauce will thicken as it sits when removed from the heat source. If you use boxed potatoes, then definitely increase the cooking time.